Roast rib of beef, braised onion, boulongere potatoes (?), french peas and lettuce...

Christmas Eve in style

Roast rib - hot oven, season beef, roast for 20 mins per lb plus 20 minutes ... leave to rest

Potatoes - layer thinly sliced potatoes and onions - add garlic and stock - bake

Braise onions in olive oil and loads of red wine, with seasoning, thyme and bay - for ages

Peas - sautee onion, garlic add white wine, peas and shredded lettuce

Start with the beef and work down the list ... prep for the peas, but only add them 5 mins before serving.

I am full!

Smoked trout pancakes

We had a huge lunch out - so didn't really feel like much tea - but about 8pm we got a little peckish, so I rustled up this - and it was delicious.

Pancakes

SR flour - gluten free for us
fennel seeds
1 egg
Soya milk
salt and pepper
peanut oil
smoked trout
Lemon
spinach
lettuce
basil
tomato
red onion
olive oil

1.  Sprinkle fennel seeds and salt and pepper into the flour.
2.  Add the egg, and then soya milk, whisking to form a batter.
3.  Fry pancakes in batches in peanut oil.
4.  Top pancakes with trout and spritz with lemon juice.
5.  Mae simple salad by tossing together shredded lettuce with baby spinach and basil leaves.  add tomato and onion, drizzle gently with olive oil.

Scoff

The fennel seeds make a difference!

Parsnip and beetroot burgers with gorgonzola, roast squash and red pepper - and sprout tops

All has been quiet at Kitchen Fairies HQ for a few weeks - it's not that food hasn't been cooked and eaten - it's that I am preparing for a new adventure - which will come into fruition in the New Year ... so watch this space.

The veg box was full of wintery wonderfulness, so, this is what happened ...

Parsnip and beetroot burgers

3 parsnips
2 beetroot
1 lemon
2 onions
porridge oats
olive oil
gorgonzola

1.  Grate parsnips, onions and beetroot - squeeze in the juice of the lemon to stop discolouration.
2.  Mix well, and mix in porridge oats - season.
3.  Shape into burgers and put on greaseproof paper.  (I wrap them individually in greaseproof for freezing - which works very well.
4.  Bake in hot oven, on a greased baking tray for about 10 minutes.  Turn, top with cheese and bake again until melted.

Roast squash and red pepper

1 squash
1 red pepper
4 fat cloves of garlic
Olive oil
chili flakes

Prepare veg - sprinkle with seasoning, turn in olive oil to cover all pieces, roast for about 40 minutes

Sprouts

Shred sprout tops and steam for 10 minutes.

Simple, delicious, vegetarian - gluten free - if you use the right oats.